RecipesMagazine

Beet and Carrot Cake

Beet and Carrot Cake
Beet and Carrot Cake is It will be a hit at your Easter event. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C).
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OvenOven
2
Grease a 9x13-inch baking dish.
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Baking PanBaking Pan
3
Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.
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Baking SodaBaking Soda
Brown SugarBrown Sugar
Wheat BranWheat Bran
Wheat GermWheat Germ
CinnamonCinnamon
CoconutCoconut
RaisinsRaisins
All Purpose FlourAll Purpose Flour
SaltSalt
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BowlBowl
4
Whisk vegetable oil and eggs together in a separate bowl.
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Vegetable OilVegetable Oil
EggEgg
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WhiskWhisk
BowlBowl
5
Stir oil mixture, carrots, and beets into flour mixture until just combined.
Ingredients you will need
CarrotCarrot
BeetBeet
All Purpose FlourAll Purpose Flour
Cooking OilCooking Oil
6
Pour batter into prepared baking dish.
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Baking PanBaking Pan
7
Bake in preheated oven until center of cake bounces back when touched, about 1 hour.
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OvenOven
DifficultyExpert
Ready In1 h, 30 m.
Servings16
Health Score6
Dairy FreeVegetarian
DietsDairy FreeLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
OccasionsEaster
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